Bull Pulled pork question

[OrangeCrush]

As others have said;

A) Buy the correct cut. When you say you picked up a pork roast, that generally means a pork sirloin. Good meat, but definitely not pulled pork material. Get a good, fatty pork shoulder or Boston butt, preferably bone-in. You can also get a picnic shoulder, but there isn't as much meat and the bone is a little awkward.

B) Temp and tenderness over time. Every shoulder is a little different so time isn't a good arbiter of doneness. Generally, 200-205 is a good pull temp, but always probe it to make sure.

C) For pit temp, I start at 225 and run a smoke tube for the first two hours for additional smoke and bark formation. I spritz with plain apple cider vinegar throughout after the first hour. When it hits 170 internal, I wrap in foil and turn the temp up to 275 until an internal temp of 200. I then leave it in the foil, but expose everything but the bottom and turn the temp up to 325 for 20-30 minutes to crisp up the exterior a bit. Then I pull it, put it on a sheet tray and tent it with foil for a half hour to an hour with a bath towel over the foil. Put on a pair of liner gloves and some nitriles and go to town pickin' pig!!

This sounds like a fabulous process, thanks for the detail. I’ve done I rack on my stampede and found the bark to be almost like Jerky. Is there a step I’m missing that would give me a more chewable outside layer?

 

[GLF35]

I did the same thing as you on my first Boston Butt smoke and pulled it at 180! After reading many posts on this forum I had more patience and waited until 205 and what a difference! I smoked two Butts last night and one of them hit 205 almost an hour earlier then the other one so each cut has its own personality